Burnt ends

bhedges1987

cubed up the point from my brisket the other day and made burnt ends today. Tasty tasty.

Went on the egg at 300 for 3 hours.

NC_Egghead

Oh, Yeah!

bgebrent

Those look delicious.

Hans61

I think you did that right! great post dude!

Legume

Deserves an encore.

johnmitchell

The bowl pic is pure magic... Fantastic post..

bhedges1987

Thanks all. 

JohnnyTarheel

Dang that looks good!!

EggMcMic

Looks great! I have plans to do the same tonight! Hope mine turn out as well as yours.

northGAcock

That is come great looking candy right there.

tikigriller

I could eat those things every single night.  I can't wait to make them the first time.

So now I am going to show my rookie side again.....when I buy my first brisket, which will be from Costco, I assume those are the entire brisket, not just a "flat", so what part of the brisket is the actual "point" that I need to cut off and then cube?

bhedges1987

tikigriller said:

I could eat those things every single night.  I can't wait to make them the first time.

So now I am going to show my rookie side again.....when I buy my first brisket, which will be from Costco, I assume those are the entire brisket, not just a "flat", so what part of the brisket is the actual "point" that I need to cut off and then cube?

So TRUE burnt ends are the point. You are correct, that is the part you cut off.  A full brisket comes with the flat that is the entire length of the brisket and the point which sits in the top of the brisket and extends about half way in length.  Costco sells flats only and full briskets. You want the full brisket. 

After your done cooking it place your hand on the top of the brisket and slide it back and forth to find where they connect (called the deckle, sp) It will show easily as the point will move and the flat will stay still.  

I take a knife through the connection point of the fat. I  trim the fat from the bottom of it after I take off the point. Then I cube it up and smoke for another 3 hours. 

I I wish I could explain better to you, give YouTube a look I'm sure there are good decent videos. 

tikigriller

bhedges1987 said:

tikigriller said:

I could eat those things every single night.  I can't wait to make them the first time.

So now I am going to show my rookie side again.....when I buy my first brisket, which will be from Costco, I assume those are the entire brisket, not just a "flat", so what part of the brisket is the actual "point" that I need to cut off and then cube?

So TRUE burnt ends are the point. You are correct, that is the part you cut off.  A full brisket comes with the flat that is the entire length of the brisket and the point which sits in the top of the brisket and extends about half way in length.  Costco sells flats only and full briskets. You want the full brisket. 

After your done cooking it place your hand on the top of the brisket and slide it back and forth to find where they connect (called the deckle, sp) It will show easily as the point will move and the flat will stay still.  

I take a knife through the connection point of the fat. I  trim the fat from the bottom of it after I take off the point. Then I cube it up and smoke for another 3 hours. 

I I wish I could explain better to you, give YouTube a look I'm sure there are good decent videos. 

That was perfect!!  I should be able to figure it out from that.  I'm going to have a harder time just cooking the brisket in the first place probably!  If it were up to my wife, I wouldn't even cook the flat!

Ladeback69

@tikigriller, I hope these photos above help.  The flat is the top part and the bottom is mostly the point, but I have cut the point flat end and made burnt ends out of all of it.  

@bhedges1987, those burnt ends looks awesome as always.  Planning on doing some in a few weeks along with ribs and chicken for a big cook for my uncles that are coming into to town for a visit from California.  I may get a separate point to make burnt end and keep the full brisket for slices. 

lalaw2153

Ladeback69 said:

@tikigriller, I hope these photos above help.  The flat is the top part and the bottom is mostly the point, but I have cut the point flat end and made burnt ends out of all of it.  

@bhedges1987, those burnt ends looks awesome as always.  Planning on doing some in a few weeks along with ribs and chicken for a big cook for my uncles that are coming into to town for a visit from California.  I may get a separate point to make burnt end and keep the full brisket for slices. 

Question, don't you normally separate the flat and point before smoking the brisket?  I did an impulse buy and only got the Flat, so I can't do the burnt ends...The second pic looks as if the flat and point were cooked as one.   Thanks...had my BGE for a month now, so haven't done anything big...

lalaw2153

Sorry, let me clarify...a couple YouTube videos had the person cutting the point off first.  Thanks

gmac

lalaw2153 said:

Ladeback69 said:

@tikigriller, I hope these photos above help.  The flat is the top part and the bottom is mostly the point, but I have cut the point flat end and made burnt ends out of all of it.  

@bhedges1987, those burnt ends looks awesome as always.  Planning on doing some in a few weeks along with ribs and chicken for a big cook for my uncles that are coming into to town for a visit from California.  I may get a separate point to make burnt end and keep the full brisket for slices. 

Question, don't you normally separate the flat and point before smoking the brisket?  I did an impulse buy and only got the Flat, so I can't do the burnt ends...The second pic looks as if the flat and point were cooked as one.   Thanks...had my BGE for a month now, so haven't done anything big...

Normally you smoke the brisket first, remove the point, cube and return to the smoker. I foil and keep the flat warm in a cooler when I've done burnt ends. 
I have done them with just the flat too. Not as good but still not bad at all. Just not as fatty. I'm no expert though. But like I said, I have done them with just flat. 

JMCXL

I am doing this on Sunday for the game. looks great

Ladeback69

gmac said:

lalaw2153 said:

Ladeback69 said:

@tikigriller, I hope these photos above help.  The flat is the top part and the bottom is mostly the point, but I have cut the point flat end and made burnt ends out of all of it.  

@bhedges1987, those burnt ends looks awesome as always.  Planning on doing some in a few weeks along with ribs and chicken for a big cook for my uncles that are coming into to town for a visit from California.  I may get a separate point to make burnt end and keep the full brisket for slices. 

Question, don't you normally separate the flat and point before smoking the brisket?  I did an impulse buy and only got the Flat, so I can't do the burnt ends...The second pic looks as if the flat and point were cooked as one.   Thanks...had my BGE for a month now, so haven't done anything big...

Normally you smoke the brisket first, remove the point, cube and return to the smoker. I foil and keep the flat warm in a cooler when I've done burnt ends. 
I have done them with just the flat too. Not as good but still not bad at all. Just not as fatty. I'm no expert though. But like I said, I have done them with just flat. 

You can separate the point form the flat and cook it you like.  The point will be done way ahead and you could get started on the burnt ends if you like.  My brother in law does it that way, I prefer to cook then together.  When I make burnt ends I do use the part of the flat that is on top of the point so I get more goodness.

Not sure if you are going for sauced burnt ends or not, but I found this recipe today I want to try next time I do them.

http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/

JMCXL

Ladeback69 said:

You can separate the point form the flat and cook it you like.  The point will be done way ahead and you could get started on the burnt ends if you like.  My brother in law does it that way, I prefer to cook then together.  When I make burnt ends I do use the part of the flat that is on top of the point so I get more goodness.

Not sure if you are going for sauced burnt ends or not, but I found this recipe today I want to try next time I do them.

http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/

any benefit to separating before you cook the brisket. My thought was to remove from egg when the point probes like butter, separate, wrap the point, cube the flat and return to the egg as mentioned earlier.

SmokingPiney

@bhedges1987, I'd belly up for a bunch of those burnt ends.

Gorgeous! 

bhedges1987

Bringing this post back from the dead!

SmokingPiney

bhedges1987 said:

Bringing this post back from the dead!

LOL! I didn't check the date on the thread.......but I'm glad it was revived. Those burnt ends are amazing. 

smbishop

tikigriller said:

I could eat those things every single night.  I can't wait to make them the first time.

So now I am going to show my rookie side again.....when I buy my first brisket, which will be from Costco, I assume those are the entire brisket, not just a "flat", so what part of the brisket is the actual "point" that I need to cut off and then cube?

This is where I learned how to do it.  Highly recommend!  thirdeye has many tutorials and worth the read.

http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html

FATC1TY

JMCXL said:

Ladeback69 said:

You can separate the point form the flat and cook it you like.  The point will be done way ahead and you could get started on the burnt ends if you like.  My brother in law does it that way, I prefer to cook then together.  When I make burnt ends I do use the part of the flat that is on top of the point so I get more goodness.

Not sure if you are going for sauced burnt ends or not, but I found this recipe today I want to try next time I do them.

http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/

any benefit to separating before you cook the brisket. My thought was to remove from egg when the point probes like butter, separate, wrap the point, cube the flat and return to the egg as mentioned earlier.

Backwards. You wrap the flat and cube the point if you want burnt ends. 

I think you have the point and flat mixed up. The point of the brisket is the thicker end on a packer. 

Shiff

tikigriller said:

I could eat those things every single night.  I can't wait to make them the first time.

So now I am going to show my rookie side again.....when I buy my first brisket, which will be from Costco, I assume those are the entire brisket, not just a "flat", so what part of the brisket is the actual "point" that I need to cut off and then cube?

Make sure you check whether your Costco sells full packer briskets.  Not all of them do. Ours only sells flats.  Some Costcos sell full briskets that are Prime and some only sell Choice.  Good luck.  Burnt Ends are well worth the search for a packer brisket.

JMCXL

FATC1TY said:

JMCXL said:

any benefit to separating before you cook the brisket. My thought was to remove from egg when the point probes like butter, separate, wrap the point, cube the flat and return to the egg as mentioned earlier.

Backwards. You wrap the flat and cube the point if you want burnt ends. 

I think you have the point and flat mixed up. The point of the brisket is the thicker end on a packer. 

Sorry so I wrap the entire Flat and cube just the point part for Burnt Ends or are people using the Flat/Point starting at the Point?

thetrim

Those look somewhat decent!  Wow!  You nailed the cook and perfected the pictures on that!  Great job!!!!

bhedges1987

JMCXL said:

FATC1TY said:

JMCXL said:

any benefit to separating before you cook the brisket. My thought was to remove from egg when the point probes like butter, separate, wrap the point, cube the flat and return to the egg as mentioned earlier.

Backwards. You wrap the flat and cube the point if you want burnt ends. 

I think you have the point and flat mixed up. The point of the brisket is the thicker end on a packer. 

Sorry so I wrap the entire Flat and cube just the point part for Burnt Ends or are people using the Flat/Point starting at the Point?

Cook your entire packer brisket like normal.  

When I'm done. I let it all rest together and come down to temp.  Then I remove the point and either
A.) Cube the point, throw more rub on it and put it back on the smoker.  For 2 hours - cover pan with foil and some broth or sauce and go for another hour.
B.) Leave the point whole - rub the bottom side, and smoke for 3 more hours. Let rest and then cube or chop when done.

To your original question.  You can separate the two before you cook.  A LOT of places do that here, that's why most places here have bad flats.  They typically slice that meat for sandwiches.  The point will be good either way, and that's what most places here are after.

@JMCXL

JMCXL

Well the SB party is over and the Burnt Ends were talked about more than the finish of the game.  We hid them from the kids (didn't need to waste such goodness on children).  After for the brisket cook I separated (as mention above) cubed and turned to the egg in foil with Coke, brown sugar, bbq sauce, worcestershire sauce, soy sauce butte and honey.  Cooked for about 4-5 hours and they cannot better than I hoped.  As always thanks for all the help with cooks everyone.

Stormbringer

Drooling. Nice (the food, not what I'm doing). SWMBO's eyes nearly popped out of her head.